Ingredients

Black pepper
Olive oil (155 ml)
Turkey, diced (250 g)
creme fraiche (4 TBSP)
5 eggs, beaten lightly
8 rashers bacon, rinds removed
1 small red onion, finely diced
Tarragon, finely chopped (2 TBSP)
1 red pepper, de-seeded and finely diced
2 waxy potatoes, peeled and finely diced

Method Of Making

• Take non sticky frying pan and cook the red onion, red pepper and potatoes in olive oil in a non-stick frying pan until lightly browned.
• Place the turkey and tarragon into a mixing bowl and season to taste. Add the eggs to the bowl and mix well.
• Heat the 2 tablespoons of olive oil in the non-stick frying pan.
• Dollop in the mixture to cover the whole pan. Cook for about 5 minutes, then turn and lightly brown the other side.
• Meanwhile, grill the bacon rashers until crispy.
• To serve, cut the hash into wedges. Put spoon of creme fraiche at the side with some crispy bacon.
• Ready to serve

Ingredients

warm water (2 TSP)
Cold milk (1 3/4 cups)
Instant coffee granules (4 TSP)
1 package brownie mix (19.8 ounce)
Frozen whipped topping, thawed (2 cups)
2 packages instant white chocolate pudding mix (3.3 ounce)
3 bars chocolate covered toffee bars, chopped (1.4 ounce)

Method Of Making

• Get ready brownies according to package directions. Bake and cool completely. Slice into one inch cubes.
• In a bowl, beat together milk and pudding until mixture begins to thicken.
• Melt coffee grain in water and mix into pudding mixture. Fold in whisk topping.
• In a glass serving bowl, coat 1/3rd of brownie cubes, 1/3rd of pudding mixture and 1/3rd of candy.
• Repeat this procedure and chill 30 minutes in refrigerator before serving.
• Ready to serve

Ingredients

warm water (2 TSP)
Cold milk (1 3/4 cups)
Instant coffee granules (4 TSP)
1 package brownie mix (19.8 ounce)
Frozen whipped topping, thawed (2 cups)
2 packages instant white chocolate pudding mix (3.3 ounce)
3 bars chocolate covered toffee bars, chopped (1.4 ounce)

Method Of Making

Get ready brownies according to package directions. Bake and cool completely. Slice into one inch cubes.
In a bowl, beat together milk and pudding until mixture begins to thicken.
Melt coffee grain in water and mix into pudding mixture. Fold in whisk topping.
In a glass serving bowl, coat 1/3rd of brownie cubes, 1/3rd of pudding mixture and 1/3rd of candy.
Repeat this procedure and chill 30 minutes in refrigerator before serving.
Ready to serve

Ingredients

sea salt
basil leaf
leaves Celery
Lemon Juice (1TSP)
Ground black Pepper
Olive Oil (21/2 TSP)
crushed Garlic Cloves (2)
2 Stalks Celery sliced diagonal
Salted baby Caper rinsed (1 TSp)
Squid cleaned cut into strips (1 kg )
Yellow teardrop Tomatoes halved (200 g)
1 long Red chilli seeded and finely chopped
1 Lebanese cucumber peeled, halved, seeded

Method Of Making

• Place the squid in a non-metallic bowl with (11/2 TSP) of the olive oil.
• The garlic and chili stir well to coat the squid. Cover and put in the fridge to marinate for 2–3 hours.
• Heat a frying pan over high heat. Add the squid and cook for 1–2 minutes on each side until it is just cooked take care not to overcook the squid or it will be tough.
• Take a large bowl and put the cucumber, tomatoes, celery, celery leaves and basil init.
• Beat together the left over olive oil and lemon juice and season with sea salt and freshly ground black pepper.
• Insert the squid to the bowl and fling well. Pile the salad onto a large platter, spray with the capers and drizzle the lemon covering over the top.
• Ready to serve

Ingredients

Apple butter (1/4 cup)
French bread (6 slices)
Fat-free milk (2/3 cup)
Egg substitute (3/4 cup)
Ground cinnamon (1/8 TSp)
Slivered almonds, toasted (2 TSP)
Thawed apple juice concentrate (2 TSP)
Spice Islands pure vanilla extract (1/2 TSP)

Method Of Making

• Put bread square baking dish that has been covered with cooking spray.
• In a bowl mix egg substitute, milk, apple juice concentrate and vanilla.
• Pour over bread and turn to cover. Cover and refrigerate for 2 hours.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350° until a knife inserted near the middle comes out fresh and the edges are golden brown.
• Spray with almonds. Mix apple butter and cinnamon.
• Ready to serve

Ingredients

1 lemongrass stal
Long red chillies
2 dried bay leaves
chicken stock (3 cups)
coconut cream (270ml)
Sachets ayam goreng spice mix (2 x 33g)
8 chicken thigh cutlets, skin intact (1.8kg)

Method Of Making

• Heat a saucepan over medium heat. Add chicken, spice mix, lemongrass, bay leaves and chicken stock.
• Boil uncovered until chicken changes color. Turn chicken over. Add coconut cream. Season with pepper.
• Cook uncovered until sauce has thickened. Remove chicken from pan.
• Preheat a barbecue plate char grill on medium heat. Cook chicken for 20 minutes or until golden and well cooked.
• Cut chilies into flowers. Place in iced water for 5 minutes or until curled. Put banana leaves on a serving dish.
• Top with chicken and chilies.
• Ready to serve

Ingredients

Sugar (2 TSP)
Salt (1/4 TSP)
Baking soda (1 TSP)
Baking powder (2 TSP)
Rolled oats (1/2 cup)
Ground ginger (1/4 TSP)
Vegetable oil (1/4 cup)
All-purpose flour (2 TSP)
Ground cinnamon (1/4 TSP)
Nonfat buttermilk (1/2 cup)
2 egg whites, lightly beaten
Vegetable-oil cooking spray
All-purpose flour (1 1/2 cups)
Unsalted butter, melted (2 TSP)
Unsweetened applesauce (1/2 cup)
Packed light-brown sugar (1/4 cup)
Finely chopped candied ginger (2 TSP)

Method Of Making

• In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
• Heat the oven to 350 degrees. Cover the muffin tins with cooking spray.
• Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to merge.
• Place buttermilk, applesauce, and vegetable oil in a medium bowl, and beat to mix. Stir into flour mixture until well combined. Fold in egg whites.
• Place 2 load tablespoons batter in each muffin tin.
• Sprinkle it and press gently to adhere topping to cake.
• Bake until a cake tester comes out clean, about 25 minutes.
• Cool in pan for 15 minutes before serving.
• Ready to serve

Ingredients

cream cheese (3 onz)
Celery salt (1 pinch)
Garlic salt (1 pinch)
Black olives (1/4 cup)
Worcestershire sauce (1/2 TSP)
Shredded Cheddar cheese (8 onz)
1 jar dried beef, chopped (4 ounce)

Method Of Making

• Onion salt, cheddar cheese, olives, Worcestershire sauce, cream cheese, garlic salt and celery salt mix all these in a large bowl. Mix until smooth.
• Shape into ball, enfold in foil, and keep cold until needed.
• Before 30 min of serving, remove foil from cheese ball and reshape if necessary.
• Roll chopped beef to completely coat. Chill for several hours or overnight.
• Ready to serve

Ingredients

Honey (1 cup)
Butter (1 TSP)
Apple cider (2 cups)
Chili powder (2 TSP)
Dijon mustard (1/4 cup)
Cider vinegar (1/2 cup)
Apple pie spice (1/2 TSP)
1/2 fully cooked bone in ham

Method Of Making

• Set ham on a rack making diamond shapes ½ in a shallow roasting pan deep, cover and bake at for 2 hours.
• Then take another saucepan and add the cider, honey, vinegar and mustard boil just for 15 min moving frequently.
• In it stir the butter, chili powder and apple pie spice. Set aside 1 cup for serving.
• Cook the remaining sauce until thickened ladle on ham. Bake uncovered, 30-35 minutes longer.
• Ready To Serve

Ingredients

Red peppadew peppers (1 jar)
Yellow peppadew peppers (1 jar)
1 tube chive squeezy cheese (150g)
1 tube original/light squeezy cheese (150g)

Method Of Making

• Consume the peppers and dried up the outer surface by wipe with paper.
• Pack the red peppers using the chive squeeze cheese and the yellow with original squeeze cheese.
• Place them in a serving dish and garnish each with a sprig of dill.
• Ready To Serve